Cooking in Chaos: Squash Tempura
Matt’s client is in town. Tonight we’re taking her to Sea Change for dinner. That makes me one happy mamma: I don’t have to cook; I don’t have to clean; and somebody else is putting our children to bed.
Now that our 10 m.o. is mobile, life is insane. She shoves handfuls of dog food in her mouth, and overturns its water bowl. She stands in her high chair and throws her food over the back of it. She licks the detergent tray while I try to load the dishes (hey, I get it. I used to eat glue.) She’s lucky she’s so darn cute.
But tonight, Matt and I will live in the moment; we’ll breathe between bites. Nobody will fall off their chair, or bump their head on the table scrambling after a fork. We won’t need to negotiate under fire: you give baths, while I clean, while a baby clings to us.
Tonight we’ll remember that unstoppable chemistry we have between us. Because that’s what’s hardest when you have kids: you scramble to find time to talk to one another, but you also scramble to find things to talk about.
Remember this amazing night?
What do you do to stay connected to your spouse?
Before I sign off for a shower and some lipstick, here’s a recipe for squash tempura, which we made for lunch:
Squash Tempura, adapted from The Food Network:
- vegetable oil, for frying
- 12 pieces squash (or pumpkin or zucchini) about two inches long, one inch thick
- 1/2 teaspoon salt
- 3/4 cup unbleached flour
- 1/2 cup cornstarch
- 2 tablespoons sugar
- 1 large egg, beaten
- 1 cup ice-cold tonic water
First, we baked our acorn squash in the oven. Then, we mixed together the flour, sugar, cornstarch, egg, tonic water and salt.
Then we dipped our baked and sliced acorn squash in our batter.
Next, we heated a frying pan and filled it with vegetable oil. When the oil started to smoke, we dropped our battered acorn squash in.
When it browned two minutes later, we turned it over.
And then we removed it from the heat, placing the tempura on a paper towel to drain.
When it cooled, I chopped it up for our kids. It was wonderfully doughy on the outside, and soft on the inside. Kind of like me.
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